Ingredients:
- 1 1/2 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup rolled oats
- 1/8 cup wheat germ
- 2 tbls honey
- 7/8 cup warm (110˚) lowfat milk
- 1/2 cup warm (110˚) water
- 1 tsp salt
- 1 tbls light butter, softened
- 1/4 oz envelope active dry yeast
Directions:
- Dissolve yeast in warm water and milk. Stir in remaining ingredients until combined.
- Turn onto floured surface and knead until smooth, elastic and no longer sticky, about 8 minutes.
- Let dough rise in a greased, covered bowl in a warm spot for one hour, or until double in bulk.
- Punch dough down and shape into a greased 9-1/2 x 5 1/2 inch loaf pan. Cover and let rise again for one hour, or until double in bulk.
- Bake at 375˚ for 25-30 minutes or until bread is done.
- Remove from pan and let bread cool on wire rack.
Yield: One loaf
(This recipe was originally found on Stephskitchen.com. However, I can no longer access her website, but this is one of my favorite recipes from her site.)
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I make honey oatmeal wheat bread every week for our family. My recipe is slightly different. It is one of my favorites!
Nicki at Domestic Cents’s last blog post..Good Reads: Breathe Deeply
I’ve made this recipe several times and it’s always a hit with the family. I’m sure your recipe is really good too.